Spragg Original recipes

Side Ribs recipe

You can never go wrong with some fall off the bone ribs. How about try this delicious, oven bake recipe to cook your side ribs. Find the instructions below:


  • Preheat your oven to 275 and cover the bottom of a baking sheet with tinfoil or oil. In a small bowl combine:

    1 tablespoon paprika 

    1 tablespoon brown sugar 

    1 teaspoon onion powder 

    ½ teaspoon black pepper

    ½ teaspoon lemon pepper seasoning

    ½ teaspoon salt 

    Combine all dry ingredients and rub onto both sides of your rack of ribs. Set onto the baking sheet with the meaty side down. Cut one large onion into bite size pieces and place around the ribs. Cover the baking sheet with tinfoil. Put the ribs into the oven and bake for 2 hours. After 2 hours, lift the corner of the tinfoil and pull a small piece of meat off the bone to make sure the ribs are tender. They may need another 20-30 minutes depending on personal preference. Brush your favorite barbeque sauce onto the top of the ribs and put back in the oven for 5-10 more minutes uncovered then enjoy! 

Pork Picnic Ribs

Having a busy week? How about try this slow cooker recipe to cook picnic ribs and take advantage of our monthly special, ribs 3 packs for $35. Find the recipe below:

  • Having a busy week? How about trying our slow cooker picnic ribs recipe. Here’s what you need:

    • 1 package of Spragg’s Meat Shop

    • 1 ½ cups of your favorite bbq sauce

    • 1 can of coke or your favourite pop

    • 1 teaspoon garlic powder

    • 1 teaspoon black pepper

    • 1 large onion, chopped

    Throw all of the ingredients together into your crock pot and cook on low for 8-10 hours or on high for 6-7 hours.  

Chinese Sweet&sour ribs

Sweet and Sour ribs are perfect for a party snack or for supper tonight. These special cut ribs are available at all of that Spraggs Meat Shop Locations

find the recipe below:

  • • 1 pkg of Spragg’s sweet n sour ribs

    • 3 tablespoons sugar

    • 1/2 teaspoon salt

    • 1/2 teaspoon garlic powder

    • 3 tablespoons vinegar

    • 2 tablespoons soy sauce

    • 1 tablespoon cooking rice wine

    • 1 1/2 tablespoons canola or vegetable oil

    Optional Garnish

    • 1/3 cup pineapple chunks

    • toasted sesame seeds

    • green onions

    • red pepper flakes

    Instructions

    1. Slice the strips of ribs into small pieces by slicing in between each bone. Transfer the ribs to a medium mixing bowl. 

    2. In a small bowl, mix the sugar, salt, garlic powder, vinegar, soy sauce, and rice wine. Pour the marinade over the ribs and stir to coat the ribs with the marinade. Cover the bowl and let the ribs marinate for at least 2 hours (or overnight).

    3. To cook the ribs, heat the canola oil in a pan with a lid over high heat. Using tongs, transfer the pieces of ribs to the wok. Stir fry the ribs for about 1 minute.

    4. Pour the marinade into the pan and cover. Reduce the heat to medium and cook the ribs for 7 minutes.

    5. Uncover the pan. It is normal if you see a lot of liquid. Increase the heat back to medium-high and continue cooking the ribs until there’s barely any liquid left. This should take about 3 to 4 more minutes.Stir the ribs frequently to ensure that they don’t burn. The ribs should look darker as you reduce the liquid.  

    6. Turn off the heat. Mix in pineapple chunks, if you like. Sprinkle the ribs with optional garnish

    7. Transfer the sweet and sour ribs to a serving plate or bowl. Serve the sweet and sour ribs with rice.

     

  • Bone in Hams

    These are not fully cooked hams. Size range is 2 kg (4lb) to 7kg (15lb)

    Estimate ½ lb to ¾ lb per person. (200-300g) Go higher if most of the group is adults, go lower if there

    are a large number of children or if more than one meat is being served. For a good amount of leftovers

    estimate as high as 1 lb (450g) per person

    Our recommended cooking is 20 min per lb at 350F (40 min per kg at 175 C) in a covered roasting pan.

    Start with a little bit of water in the bottom of the pan. With a meat thermometer 72 C (162F) is fully

    cooked. The longer the ham is cooked after it reaches 72C, the more it will fall apart as you try to carve

    it. Any glaze recipes that you want to try should be added in the last 30 min of cooking and after you

    have removed the skin/pork rind. You want the glaze on the meat itself and not on the skin you are

    cutting off before serving.

    Boneless Hams

    We do cook these hams to 72C in the smokehouse so they are fully cooked. They are simply being

    reheated. Size range is 900 g (2 lb) to 2.5kg (5 lb)

    Estimate ¼ to 1/3 lb per person (100-175g). Estimate higher for leftovers.

    These hams can be ready in 15-20 min per lb at 350-400F (half an hour for the smallest ones). They can

    be glazed right from the start or 30 min before taking it out of the oven. Heating it up in a covered

    roasting pan with moisture keep the ham from drying out as it is cooking.

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